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Tart icebox cookies make an easy and satisfying dessert or snack.

Source: Everyday Food, January/February 2010
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How would you rate this recipe?
  • tommylooney
    1 SEP, 2011
    made this, very simple & very delicious when baked off - but ive got a question - how can i make my logs perfectly circular? the log i rolled came out as ovals, not a big deal but is it possible to get perfect circles? or is that only a trick that the great martha can achieve?
    • myk9z1
      7 MAR, 2017
      Saw post that wrapped dough in parchment then slid into PAPER towel roll or Pringles can. Hope that helped!
  • MS12144483
    18 MAY, 2016
    On your initial site the lemon icebox cookies say, Lemon IceBOOK cookies. oops!!!
  • MS11306361
    10 JAN, 2016
    Used the zest of one lemon, added one tsp. of Penzey's double vanilla. I added a combination of course sugar, granulated and raw sugar on the outside for a nice crunch. Won't be buying Walkers any longer! These were better! Came out perfect! Tang of lemon, buttery with the sugar crunch.
  • leilakincaid
    3 DEC, 2015
    The text for the recipe says Lemon but the video is for lime meltaways! :(
  • Bonnie B
    26 FEB, 2015
    A good cookie but added extra lemon juice and zest.Once baked and cooled I glazed with touch of Pwd sugar and Lemon juice. I still feel something is missing next time I Will add touch of Vanilla.A good easy recipe.
  • taraannf
    20 FEB, 2015
    I made this along with 2 other lemon cookie recipes tonight and this was by far the best lemon cookie I have ever had. It was easy to make, it's not SUGARY sweet. It's light. It's perfect, and it was so easy to make using the food processor as opposed to the mixer.
  • MS10685424
    17 FEB, 2015
    The lemon refrigerator cookies are simply the do you keep from eating them all. So good and thanks!
  • theFishPrincess
    15 FEB, 2015
    A cookie I would make again if I can figure out how to make them stay crisp. I like a real Meyer lemon flavor so I up-ped the zest to 3T. And then to make sure my guests know they are enjoying a lemon cookie, I oven-dried 1T of additional zest and mixed it with yellow sanding sugar to roll the rolls in. The crunchy sugar combined with the zest on the edges of the cookies gave just the right punch and crunch of lemon. Can anyone suggest how to preserve the crispness of the cookie?
  • Carmen5522
    12 FEB, 2015
    I don't have a food processor. Anyone else made these without a food processor?
  • Carmen5522
    12 FEB, 2015
    I don't have a food processor. Anyone else made these without a food processor?

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